Mongeard-Mugneret, 13% US$14.99 (I guess from Brookline Liquors way back when),
a Robert Haas import.

Got back from a few nights work in Paris late this afternoon, then it's my
turn to take the kiddie relay as Adele is off to Grenoble on an early train
tomorrow. All this an excuse to open something older, with an easy
fire-grilled entrecote and broccoli.

(An aside: the joint I was working at had a good selection of BiB by the
glass, and were unusually musician friendly, meaning I tried most of
it. This really is a good way to handle the by the glass crowd, and
at least in Europe there's a fine selection available. I look forward to
my next stint there, nice folks.)

I really didn't have a lot of hope for the Fixin. '87 was at best mediocre.
18 years would be old for a Fixin under most any circumstances. What's
more, this bottle survived my father-in-law's basement -- many the good
claret, alas, was less fortunate -- took a cross country truck trip, and did
the Panama Canal (albeit in winter) as a senior citizen. Not exactly a
recipe for success, but I figured that with low expectations I'd at least
free up a rack slot. And, it being late, I had to mistreat it further. Yes,
I admit it: I nuked it in the microwave. Just a little.

Anyway, it was really quite nice. Color very brick, a lovely mature
pinot nose, a bit restrained. Fruit fading a bit in the mouth, but
still nicely balanced, that Fixin meat and fat structure, with just
enough tannins left to support it. A tad short, fair enough, but
a very pleasant trouble free tipple.

For those interested in the opinions of the younger generation,
read on. 7 year old thought it smelled "intensely grapey"
(she pretty much identifies olfactively with grapes) and a taste
"brings tears to my eyes," presumably a reference to 13%. Well
OK, she prefers whites. 5 year old tasted and yelled "oozing charm!"
a reference to My Fair Lady and high praise indeed. Thus, a
split decision.

Bottom line, if you're foolish enough to be holding '87 Fixin, don't
despair, but do drink up. It might just surprise you.

-E

--
Emery Davis
You can reply to
by removing the well known companies

Sometimes wines from the less highly rated years, especially unripe
ones, can surprise you in how long they will last. For example, much
Burgundy from 1972 was very lean and had much acid when young. Some of
it did just slowly dry up to a very astringent wine with little fruit.
However some other 72s became smoother after many years and developed
some interesting bouquet. I have tasted 72's from Burgundy at up to 20
years old that still were drinking well. They were by no means fine
wines and would not justify buying them and keeping them so long. I do
remember tasting a 72 Fixin at a few years age. It might have improved
with age, but at an early age the sharp acidity reminded me of a Saar
from a cold year. It of course had a red Burgundy taste. I would guess
this Fixin might have lasted well for up to 20 years, but I have no idea
how it would taste at that age.

My mailbox is always full to avoid spam. To contact me, erase
from my email address. Then add . I do not
check this box every day, so post if you need a quick response.

Sometimes wines from the less highly rated years, especially unripe
ones, can surprise you in how long they will last. For example, much
Burgundy from 1972 was very lean and had much acid when young. Some of
it did just slowly dry up to a very astringent wine with little fruit.
However some other 72s became smoother after many years and developed
some interesting bouquet. I have tasted 72's from Burgundy at up to 20
years old that still were drinking well. They were by no means fine
wines and would not justify buying them and keeping them so long. I do
remember tasting a 72 Fixin at a few years age. It might have improved
with age, but at an early age the sharp acidity reminded me of a Saar
from a cold year. It of course had a red Burgundy taste. I would guess
this Fixin might have lasted well for up to 20 years, but I have no idea
how it would taste at that age.

My mailbox is always full to avoid spam. To contact me, erase
from my email address. Then add . I do not
check this box every day, so post if you need a quick response.

On Sat, 15 Jan 2005 19:10:35 -0600, (Cwdjrx _) said:

] Sometimes wines from the less highly rated years, especially unripe
] ones, can surprise you in how long they will last. For example, much
] Burgundy from 1972 was very lean and had much acid when young. Some of
] it did just slowly dry up to a very astringent wine with little fruit.
] However some other 72s became smoother after many years and developed
] some interesting bouquet. I have tasted 72's from Burgundy at up to 20
] years old that still were drinking well. They were by no means fine
] wines and would not justify buying them and keeping them so long. I do
] remember tasting a 72 Fixin at a few years age. It might have improved
] with age, but at an early age the sharp acidity reminded me of a Saar
] from a cold year. It of course had a red Burgundy taste. I would guess
] this Fixin might have lasted well for up to 20 years, but I have no idea
] how it would taste at that age.
]

Yes, I think the '87 was very acidic in it's youth, too. And probably that's
what enabled it to last this long. But perhaps it was a little more generous
than "a Saar in a cold year" with its fruit. I'm guessing the '72 would have
been a bit less agreeable 18 years in; but having just looked I see Hachette
rates both vintages 12/20.

-E

--
Emery Davis
You can reply to
by removing the well known companies

On Sat, 15 Jan 2005 19:10:35 -0600, (Cwdjrx _) said:

] Sometimes wines from the less highly rated years, especially unripe
] ones, can surprise you in how long they will last. For example, much
] Burgundy from 1972 was very lean and had much acid when young. Some of
] it did just slowly dry up to a very astringent wine with little fruit.
] However some other 72s became smoother after many years and developed
] some interesting bouquet. I have tasted 72's from Burgundy at up to 20
] years old that still were drinking well. They were by no means fine
] wines and would not justify buying them and keeping them so long. I do
] remember tasting a 72 Fixin at a few years age. It might have improved
] with age, but at an early age the sharp acidity reminded me of a Saar
] from a cold year. It of course had a red Burgundy taste. I would guess
] this Fixin might have lasted well for up to 20 years, but I have no idea
] how it would taste at that age.
]

Yes, I think the '87 was very acidic in it's youth, too. And probably that's
what enabled it to last this long. But perhaps it was a little more generous
than "a Saar in a cold year" with its fruit. I'm guessing the '72 would have
been a bit less agreeable 18 years in; but having just looked I see Hachette
rates both vintages 12/20.

-E

--
Emery Davis
You can reply to
by removing the well known companies